Brush 16 muffin cups with 2 tablespoons melted
butter. Sprinkle with cocoa. Shake out Place in refrigerator to firm. Place 3/4 cup butter and
chocolate in heavy saucepan. Cook over low heat
until melted. Slowly whisk in cream and set aside.
Combine egg substitute and sugar in large mixing
bowl. Beat at medium speed 5-7 minutes until
slightly thickened; add chocolate cream and flour,
beating until blended. Pour batter into cups,
filling to 1/2 inch from tops.
Cover and chill at least 1 hour and up to 24 hours.
Bake uncovered at 450 for 10-11 minutes, or just
until cakes spring back when touched but centers
are still soft. Let stand 3 minutes before
loosening with knife.
Invert cakes into baking sheet. Sprinkle with
powdered sugar. Serve
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